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Bocconcini Beef Steaks



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4rump steaks, approx 25mm thick and 150g each
2 tbspsun dried tomato pesto
1 cupbaby spinach leaves
80 gbocconcini, sliced
4pieces roasted red capsicum


1Butterfly steaks and open out.
2Spread one side of steak with pesto. Top one half of each steak with spinach leaves, bocconcini and roasted capsicum.
3Fold other half of steak over to enclose filling and gently press together.
4Tie with food grade bands if needed.
5Heat 10 ml oil in large heavy based frying pan. Cook steaks for 3 minutes on each side, over high heat, until well browned and cheese begins to melt.
6Remove to warm plate, cover loosely with foil and stand for 5 minutes before serving


Serve with sautéed potatoes and green vegetables.

Recipe suggessions based on what you have in your fridge.

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